Persimmon season is here, and home cooks are celebrating with bright, seasonal appetizers. Persimmons are a feast for the eyes and benefit eye health. They contain retinol (vitamin A) and carotenoids, which help prevent age-related macular degeneration. They also support brain health, aid digestion (thanks to their fiber), and benefit cardiovascular and immune health. Adding persimmons significantly boosts the benefits of a chicken-and-avocado salad.
Ingredients: 1 chicken breast (or 2 chicken fillets); 2 persimmons; 1 avocado; 1 red onion; 80 g feta cheese; 30 g walnuts; 1 pomegranate (seeds); 1 tablespoon pomegranate juice; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon honey; salad greens to taste; salt to taste.
Preparation
Boil the chicken breast or fillets until cooked through. Cool the cooked meat and cut it into small cubes. Slice the persimmons into thin pieces. Crumble the feta and chop the red onion. Lightly toast the chopped walnuts in a dry skillet.
Combine the chicken, onion, feta, persimmons, avocado, walnuts, pomegranate seeds, and salad greens. In a separate bowl, whisk together the pomegranate juice, lemon juice, honey, olive oil, and salt until smooth. Drizzle the dressing over the salad.
Life Hack
Place the chicken fillet or breast into boiling water. When the water returns to a second boil, add bay leaves, parsley, garlic, carrots, and pepper to the broth. Salt the chicken only after it’s cooked. Leave the salted, cooked meat in the broth for 15–20 minutes after cooking. A whole chicken breast will take about 30 minutes; fillets need 20–25 minutes. If you cut the meat before boiling, it will take 10–15 minutes to cook.
For more persimmon recipes, check these out:
We also have other chicken-salad recipes:
And here are some avocado recipes:
